Roasted fennel, Lemon parsley chicken with Israeli cous cous

(serves 2-3)

This was in the backlog of blog-posts that i hadn't gotten around to uploading. As i look back on the photos, i do remember how scrumptious this was... I had prepared this as a somewhat fancy day-hike lunch, something substantial and tasty but not too messy! In the end, the mid-way muesli bar was so filling and we finished the walk so early we ended up coming home to eat it for dinner lol.. Nonetheless, good memories at Wentworth Falls!

Prep time: 15 min
Cooking time: 20 min

Ingredients:
200g (1 medium-sized) chicken breast
1 fennel
4 T lemon vinaigrette
10 cherry tomatoes
3-4 sprigs parsley, finely chopped
4 sprigs kale
1/2 C israeli cous cous
salt and pepper
olive oil

Method:
1. Marinate the chicken breast in salt, pepper and 2 T lemon vinaigrette and 2 tsp parsley. Let sit for 5-10min.

2. Cut the stalk off the fennel, remove the outer layers, then cut into wedges. Toss with olive oil, salt and pepper.

3. Grill the chicken breast and fennel for 15-20min on medium heat, flipping the chicken breast after 10min.
NB. Check to see it is cooked through by cutting it slightly open and seeing if any blood juices come out.
4. In the meantime, boil the cous cous with 2 C salted water for 10min or until al dente.
5. Soak the kale in boiling water for 3-5min until softened. Drain.
6. Dress the chicken, fennel, kale, israeli cous cous, cherry tomatoes and parsley in the vinaigrette. Season with salt, pepper and olive oil.
7. Serve warm or cold!